| |
Title |
Authors/Editors |
Publisher |
Type |
Copies |
 |
Foundations of Menu Planning (What's New in Culinary & Hospitality)
|
|
Pearson |
Books |
2 |
 |
Economics For Business
|
|
Thomas Nelson Inc |
Books |
2 |
 |
Tourism Geography: Critical Understandings of Place, Space and Experience
|
|
Routledge |
Books |
2 |
 |
Critical Reasoning: A Practical Introduction
|
|
Routledge |
Books |
2 |
 |
Anatomy of Design: Uncovering the Influences and Inspiration in Modern Graphic Design
|
|
Rockport Publishers |
Books |
2 |
 |
Hotel Front Office Training Manual with 231 SOP: Professional Front Office Management Guide for Hoteliers & Hospitality Students
|
|
CreateSpace Independent Publishing Platform |
Books |
2 |
 |
Fundamental of Accounting for Non-Accounting Students
|
|
Oxford Fajar |
Books |
2 |
 |
Hospitality Marketing
|
|
Routledge |
Books |
2 |
 |
Fundamentals of Microeconomics
|
|
Oxford Fajar |
Books |
2 |
 |
Principles of Economics
|
|
Cengage Learning |
Books |
2 |
